Instructions

Cook noodles following package directions. Drain well, rinse in cold water, and combine with sesame oil in a large bowl.

Cook broccoli in 2 to 3 cups boiling water 2 to 3 minutes or until crisp-tender. Drain and rinse in cold water. Drain again and set aside.

Heat broth and ginger in a large saucepan over low heat about 30 minutes; do not allow it to boil. Remove ginger.

Cut tofu into 1/2-inch-thick squares and blot well with paper towels. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. When hot, add tofu and cook on both sides 5 to 6 minutes or until golden brown. Set aside on paper towels. Add remaining 1 tablespoon vegetable oil to pan; when hot, add egg and rotate pan to film the bottom with a thin layer of egg. When egg has set on the bottom, carefully flip it over. Slide egg crepe onto a plate and cool. Roll up to form a tight cylinder and cut crosswise into thin strips.